Yummier Ranch Layer Salad Rsc Recipes

YUMMIER RANCH LAYER SALAD #RSC

Steps:

• Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
• Mix the dressing ingredients together and pour evenly over the salad in the bowl.
• Add a layer of cheese, then a layer of bacon.
• Chill overnight.
• To serve using tongs go straight down into the salad to get all the layers.
• Optional:.
• Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).

SUMMER CHOPPED SALAD WITH RANCH DRESSING

Steps:

• For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
• For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
• Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
• When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

LAYERED SUMMER SALAD

Steps:

• Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
• Mix mayo, sour cream and basil.
• Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
• Cover.
• Refrigerate at least 5 hours.
• Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

LAYERED SUMMER SALAD WITH CREAMY VIDALIA ONION DRESSING

Steps:

• To make the dressing, combine mayo, buttermilk, onion, celery seed, salt and pepper.
• Layer veggies and cheese and dressing in a pretty bowl and chill.

LAYERED RANCH SALAD

Steps:

• In a 3-qt. glass serving bowl, layer the first six ingredients in order listed. In a small bowl, combine the mayonnaise, sour cream and dressing mix. Spread over salad. Sprinkle with parsley. Cover and refrigerate until serving.

EIGHT LAYER SALAD

Steps:

• In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
• Press down.
• Add layers of bacon, eggs, and lettuce.
• Press down.
• Season again with salt, pepper and 1 teaspoon sugar.
• Add layers of peas and onion.
• Combine mayonnaise and sour cream and completely cover salad.
• Top with cheese.
• Cover and refrigerate overnight.
• Toss just before serving.

CHEESY RANCH POTATO BAKE

Steps:

• Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
• Combine all remaining ingredients in a large bowl.
• Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
• Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.

RANCH SALAD

Steps:

• Cook pasta.
• Drain and rinse under cold water until noodles are cold.
• Put cold noodles into bowl.
• Pour Ranch dressing over and coat noodles.
• Chop pepper, red onion, cucumbers and tomatoes and add to bowl.
• Add Salad Seasoning and mix together.
• Refrigerate until time to serve.

RANCH CUPCAKE MEATLOAF WITH HIDDEN GEMS #RSC

Steps:

• Preheat oven to 350 degrees.
• Spray 2 jumbo 6-cup muffin pans.
• Place carrots, mushrooms, onion and garlic in a food processor and process till very fine.
• In a large pan melt butter add the processed duxelle mixture and cook over medium heat 10 minutes, stirring when needed add the tomato paste and cook 5 more minutes. Toss in thyme and the frozen corn and set aside to cool.
• In a large bowl mix the meats, eggs, Worcestershire sauce, hot sauce, and 1/2 of the ranch seasoning together add the duxelle with corn to the meat mixture and mix with clean hands.
• Divide the mixture in half and place in 9 of the muffin cups place in one ounce cheese in each half filled muffin. Top with the reminder of meat. Pressing down to smooth top.
• Bake in preheated oven 25 minutes when meat registers 155 degrees.
• Meanwhile mix the glaze ingredients together adding the other half of the seasoning. Set aside.
• Remove from oven. Set oven to broil.
• Brush all the glaze on the muffins.
• Broil till bubbly.
• Enjoy.

LAYERED RANCH SALAD

Steps:

• In 3-quart clear bowl, layer all ingredients except mayonnaise, dressing and croutons in order listed. In small bowl, mix mayonnaise and dressing; spread over top. Cover; refrigerate until serving.
• Just before serving, sprinkle with croutons. If desired, toss to mix.